Instruction

• Step 1 Finely chop the shallots, and dice the smoked ham or sausage into small cubes
• Heat some butter or clarified butter in a pan and sweat the onions in it until translucent
• Add the meat and the parsley and fry together briefly before removing from the heat
• Step 2 Place the bread in a bowl
• Beat the milk with the eggs and season well with salt, pepper and nutmeg
• Pour over the bread
• Stir in the sausage and onion paste and mix in the flour
• Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste
• Smooth the surface of the dough out and leave to stand for approx
• 30 minutes
• Step 3 Heat up a good quantity of salted water in a large pan
• Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required
• Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms
• Step 4 Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size
• Step 5 Remove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour)